丼（サーモンとアボカドのポキ丼）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
Egg soup | Sakura's recipe transcription
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Ingredients
- Japanese leek : 1/3
- egg : 2 pieces
- (A) Potato starch : 2 tsp
- (A) Water : 2 tsp
- (B) Water : 600cc
- (B) Chicken soup base : 2 tsp
- (B) Ajinomoto : 1/2 teaspoon
- (B) Light soy sauce : 2 tsp
- (B) Mirin : 1 tablespoon
- Sesame oil : Amount of your choice
Time required
15minutes
Procedure
-
1)
Get ready
00:16
Finely chop the green onions.
Drop the egg in a bowl and melt it. -
2)
Make water-soluble potato starch
00:52
Put (A) in a bowl and mix.
-
3)
Make soup
01:08
Put (B) in a pan and heat over high heat to bring to a boil.
Turn off the heat and add 1 green onion.
Add the water-soluble potato starch in two portions while mixing.
Heat again and bring to a boil. -
4)
Add beaten egg
02:18
Reduce the heat to medium heat and add the beaten egg in 3 portions while mixing.
-
5)
Finish
03:28
Heat again to warm and put in a bowl.
Sprinkle with sesame oil.
Point
・ Add water-soluble potato starch in two portions while mixing to prevent lumps.
・ If you add the whole amount of beaten egg at once, it will not harden and you will end up with a turbid soup, so be sure to add it in 3 portions.
・ The point of adding beaten egg is to add and mix just before the soup is boiling.
・ Adding finishing sesame oil enhances the taste.
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